A Fishilious Treat

Welcome the change in the season with these mouth-watering fish delicacies

Rohu (Carp) Fish with Sesame Seeds

Ingredients

Large pieces of Rohu : 6-7
White sesame seeds : 4 tbsps
Yellow mustard seeds : 2 tbsps
Green chillies : 6-7
Cloves of garlic,
pounded to a paste : 7-8
Ginger paste : 1 tsp
Turmeric powder : 1 tsp
Milk : 3-4 tbsp
Salt and sugar : to taste
Mustard oil as per requirement

Method

• Soak mustard seeds with 4 green chillies and some salt for half an hour and then grind into a smooth paste.
• Dry roast the sesame seeds on a pan, soak them in water for 10 minutes and grind to a smooth paste. Keep aside.
• Wash the fish pieces and smear them with salt and turmeric. Heat oil in a skillet and fry the fish pieces golden on both sides.
• In the same oil add in the ginger garlic paste and fry till the raw smell is gone. Make a mixture of the mustard paste with milk and add it. Then add the fried fish pieces, and salt to taste, followed by the sesame seeds paste and a cup of water. Give it a good stir, cover and cook for 5-7 minutes. Turn off the flame and garnish with slit green chillies and chopped coriander leaves.

Stir Fried Fish with Broccoli and Bell Peppers

Ingredients

Boneless fish :500gm
Broccoli cut into
medium size florets :1
Bell pepper cut into strips :1
Chopped ginger :1tsp
Chopped garlic :1tsp
Chings all in one stir fry sauce
(or any stir-fry sauce) :1tbsp
Oyster sauce :1/5 tbsp
Vinegar :1tsp
Star anise :½
Pepper : ½ tsp
Salt to taste
Cornflour

Method

• Marinate fish with salt, pepper and 1tsp vinegar for 15-20 minutes.
• Blanch broccoli in hot water for a few minutes with a bit of salt and sugar to retain colour and rinse under cold water.
• Dust the fish with cornflour, shallow fry and keep aside.
• Heat oil in a wok, add star anise, ginger, garlic and sauté very lightly, so they don’t turn too brown. Mix in stir-fry sauce, oyster sauce and sauté for a minute. (If you want some gravy add in ½ cup of water at this point. I prefer it dry)
• Add in the bell peppers, cook for a minute or two, but not too long or they’ll turn limp. Then add the broccoli and lastly the fried fish. Mix quickly and take off fire before the fish pieces break.

Ilish (Hilsa) Barishali

Ingredients

Hilsha fish :6-8 large pieces
Mustard oil :7-8 tsp
Turmeric :1& 1/2 tsp
Green chilies:4-5
Salt to taste
Kalonji seeds :1 tsp
Yoghurt : 3-4 tsp
Mustard seed paste :4-5 tsp
Poppy seed paste :3-4 tsp
Cashew nut paste :4-5 tsp
Grated coconut:4-5 tsp
Green chili paste:1-2 tsp

Method

• Marinate the fish in salt and a little turmeric powder and leave for an hour.
• Heat 5-6 tsp oil in a wok. Add the fish pieces into the oil and fry lightly, and keep aside. (If the fish is very fresh, you can even omit this stage)
• Marinate the fried fish with a bit of mustard paste, grated coconut and cashew nut pastes and set aside for the flavours to infuse into the fried fish.
• Reheat the oil and add 2 whole green chilli and kalonji. Add the remaining turmeric powder, green chilli pastes and yoghurt and cook for few minutes.
• Add the remaining mustard paste & poppy seed paste along with a little water. Add salt to taste.

Garlic ‘n’ Fish Pulao

This dish has nothing else, but garlic and the garlic has to be really fresh. It’s best to use fresh small pods garlic instead of the larger hybrid variety more commonly available at supermarkets.

Ingredients

Any firm white fish :(I used Rohu)
Handful of raisins/sultanas soaked in water Pulao rice, washed and kept ready :2 cups
Fresh garlic paste :½ cup
Turmeric
Ghee : 1 tbsp
Bay leaves :2
Salt to taste

Method

• Apply turmeric powder and salt to the fish pieces and fry them to a nice golden colour.
• Heat ghee; add the bay leaves, all the garlic paste and raisins.
• Fry for 2-3 minutes, then add the rice along with turmeric, salt and sugar. The sugar should be added according to taste. This one is a little sweet.
• Add the fish pieces and fry the rice well till the fragrance rises, being careful not to break the fish pieces.
• Add double the quantity of water, cover and cook till rice is done.
• Serve with plain yoghurt/raita or some other chutney of your choice.

By: Sunory Dutt